SPICY SEASONED CHICKEN
Seasoned with a zesty combination of garlic and chili powders and cumin, this specialty from our Test Kitchen cam be used as a fabulous filling for tacos, burritos and more.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with flour tortillas. Serve with toppings if desired.
Nutrition Facts : Calories 305 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
SPRING CHICKEN SAUTé
Steps:
- In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender. Drain; place beans in enough ice water to cover. Let stand until cool. Drain again; set aside.
- Meanwhile, in 12-inch skillet, heat oil over medium heat. In large bowl, toss chicken with oregano. Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; set aside.
- Add squash to same skillet; cook and stir over medium-high heat 3 minutes. Stir in green beans, cannellini beans, broth, garlic and chicken. Heat to boiling. Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
SPICY CHICKEN SAUTE
Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired.
Nutrition Facts :
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SPICY CHINESE TAKEOUT CHICKEN
Chiles, hoisin, Chinese aromatics, and citrus zest create a bold flavor base for this crispy chicken, which tastes like it's straight from your favorite takeout spot. Cornstarch not only forms the chicken's light crust, but also thickens the spicy, sweet-and-sour sauce into a sticky glaze.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
- Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
- Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
- Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
- When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
- Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.
SPICE-RUBBED CHICKEN WITH HOMINY SAUTE
Smoky spices heat up the crispy meat at the center of this chicken recipe. A toss of hominy, tomatoes, and scallions provides a cool counterpoint to this flavorful dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a rimmed baking sheet, and rub with spice mixture. Bake until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 20 to 25 minutes.
- Meanwhile, make hominy saute: In a large saucepan, heat oil over medium. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2 to 3 minutes. Add tomatoes; cook until warmed through, 2 to 3 minutes. Remove from heat, and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.
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